The Kohitur Mango is widely regarded as the "Kohinoor" of the mango world. Originating in Murshidabad, West Bengal, it is one of India's rarest and most expensive mango varieties, historically reserved exclusively for the Nawabs (royalty).
1. Physical Description
Appearance: Medium to large-sized fruit with a greenish-yellow or golden skin when ripe. It has a thin, delicate skin that is highly sensitive to touch.
Flesh: Deep yellow to orange, velvety, and completely fiber-free.
Texture: Known for its "melt-in-the-mouth" consistency. It is so soft that it can often be eaten without using teeth.
2. Taste and Aroma
Flavor Profile: A complex, sophisticated sweetness that is perfectly balanced—neither cloying nor sour. It often carries subtle notes of saffron and floral undertones (like Raat-ki-Rani or Night-blooming Jasmine).
Aroma: Highly fragrant, the scent is often described as intoxicating and royal.
3. The "Royal" Handling (Heritage)
Because the Kohitur is so delicate, a specific set of rules (perfected by the Sheherwali community) governs how it is handled and eaten:
The Cotton Bed: Once plucked, the mangoes are never piled. They are laid individually on beds of cotton wool to prevent bruising.
No Metal: Historically, it was believed that metal knives ruined the flavor. Connoisseurs still use bamboo or wooden knives to slice the fruit.
Temperature Control: It is said that even the heat from a human palm can alter its ripening. Harvesters and cutters often dip their hands in cold water repeatedly while handling the fruit.
Timing: Traditionally, the Kohitur is eaten at night or before noon, as its flavors are believed to be most distinct during these hours.
4. History & Origin
Legacy: Created during the 18th century during the reign of Nawab Siraj-ud-Daulah. It was a product of horticultural experimentation, believed to be a cross between the (now extinct) Kalopahar and another variety.
